Dry-Brined Thanksgiving Turkey
One 10- to 12-pound fresh turkey
1/4 cup kosher salt
2 tablespoons sugar
1 teaspoon dried ground sage
1 teaspoon poultry seasoning
2 teaspoons freshly ground black pepper
2 sticks (1 cup) unsalted butter,
at room temperature
3 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
2 cloves garlic, grated
Zest of 1 lemonRemove the neck and giblets from the turkey. Put the turkey on a paper
towel-lined baking sheet and pat dry.
Combine the salt, sugar, dried sage, poultry seasoning and 1 teaspoon
of the pepper in a small bowl. Rub the spice mixture all over the turkey,
inside and out. Refrigerate, uncovered, for at least 8 hours and
up to overnight.
Position an oven rack in the lowest position and preheat the oven to
350 degrees F.
Rinse the turkey well and pat dry. Combine the butter, parsley, thyme,
rosemary, sage, garlic, lemon zest and remaining 1 teaspoon pepper in
a small bowl. Rub three-quarters of the butter mixture under the skin of
the turkey. Spread the remaining mixture over the top of the skin.
Put the turkey breast-side up on the rack inside a Food Network™ 16-in.
hard-anodized nonstick roaster. Tie the drumsticks together with twine
and tuck the wing tips under the breasts. Roast until the skin is brown
and a thermometer inserted into the thigh registers 165 degrees F, 2 to 3
hours. Let the turkey rest for 30 minutes before carving.Make-Ahead Sage Gravy
3 pounds turkey wings (about 2 large),
split
8 cups low-sodium chicken broth, plus
more if needed
1/3 cup fresh sage leaves (about 10),
plus 2 tablespoons chopped
2 shallots, halved
2 carrots, chopped
2 stalks celery, chopped
6 tablespoons unsalted butter
2/3 cup all-purpose flour
2 tablespoons vermouth
1 to 2 tablespoons low-sodium soy sauce
Freshly ground black pepperPreheat the oven to 450 degrees F. Put the wings on a baking sheet and
roast until well browned, about 35 minutes.
Transfer the wings to a large pot and add the broth, whole sage leaves,
shallots, carrots and celery. Bring to a simmer over high heat, then lower
the heat and simmer until reduced by one-third, about 30 minutes. Strain
into a large measuring cup (discard the solids); reserve the pot. You should
have 6 cups liquid. If not, add enough water to make 6 cups.
Heat the reserved pot over medium heat and add the butter and chopped
sage. When the butter is melted, whisk in the flour and cook, whisking,
until the mixture is bubbling and darkened, about 2 minutes. Stream in
the reserved turkey liquid while whisking and bring to a simmer. Simmer,
whisking occasionally, until thickened, 5 to 8 minutes. Cool the gravy, then
refrigerate, covered, up to 3 days.
To serve, reheat the gravy gently on the stovetop, whisking to break up
lumps, or in the microwave, stirring intermittently. Once hot, stir in the
vermouth and season with the soy sauce and black pepper. Serve in a
Food Network™ gravy boat.Yield: about 6 cups
Active Time: 25 minutes
Total Time: 1 hour and 30 minutesGravy boatRectangular bread basketEverything Seasoning Dinner Rolls
3 1/2 cups all-purpose flour
2 tablespoons sugar
1 3/4 teaspoons instant yeast
1 1/2 teaspoons fine salt
1 cup whole milk, at room temperature
6 tablespoons unsalted butter, at room
temperature, plus melted butter for
the pan
2 large eggs
5 tablespoons everything bagel
seasoningMix the flour, sugar, yeast and salt in a medium bowl. Mix the milk, butter
and 1 egg in a stand mixer with a paddle attachment on medium speed until
combined, about 1 minute. With the mixer on, add the flour mixture, 1 cup at a
time, and beat until a shaggy dough forms. Switch to a dough hook and knead
on medium high until the dough is smooth, elastic and slightly sticky, about
5 minutes.
Brush the inside of a Food Network™ bronze textured bakeware 9-by-13-inch
cake pan with melted butter. Pat the dough into a rectangle on a work surface
and divide into 12 pieces. Roll into balls and evenly space in the prepared pan.
Cover with plastic wrap and refrigerate overnight.
The following day, let the rolls rise in a warm place until doubled in size and just
touching, 2 to 3 hours.
Preheat the oven to 375 degrees F. Whisk the remaining egg in a small bowl.
Brush the rolls with the egg and sprinkle liberally with the everything bagel
seasoning, pressing gently to adhere. Bake until puffed and golden, 25 to
30 minutes. Cool 5 minutes before serving. Serve in a Food Network™
bread basket.Yield: 12 rolls
Active Time: 20 minutes
Total Time: 50 minutes
(plus resting and rising times)16” hard-anodized
nonstick roasterYield: 8 to 10 servings
Active Time: 20 minutes
Total Time: 3 hours 20 minutes
(plus brining and resting times)A D V E RTISEMENT- +KOHI!S
let's cook better. together.
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~+KOHI:S
let's cook better. toQether..................................................................................................
O +KOHI:S
let'a cOOk better. together.- • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • • •
let'a cook better. toQether.- • • • • • • • • • • • •
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